Banana Caramel Layer Cake

Need

• Cake;

• 200 Grams raw sugar
• 50 Grams almonds
• 200 Grams unsalted butter cubed BUY
• 2 eggs
• 2 egg yolks
• 200 Grams ripe banana
• 50 Grams cream BUY
• 1 Teaspoon vanilla bean paste BUY
• 1 Teaspoon baking powder
• 220 Grams Cake flour Recipe

• Filling;

• 150 Tablespoons muscavado sugar
• 30 Grams butter BUY
• 1 Pinch pink salt flakes BUY
• 30 Grams brandy
• 2 Teaspoons vanilla bean paste BUY
• 600 Milliliters cream BUY
• 2–3 fresh bananas, sliced and tossed through lemon juice for garnish

Do

1  

Preheat oven to 160°C. Butter and line the base of two 18cm non-stick cake tins with baking paper. Set aside.

2  

Place sugar and almonds into the Thermomix bowl and mill 10 sec/speed 10.

3  

Add butter, eggs, yolks, banana,cream, vanilla and baking powder and mix 20 sec/speed 7.

4  

Add flour and blend 10 sec/speed 7.

5  

Divide evenly between cake tins and spread to level.

6  

Bake for 30-35 minutes. Test cakes with a skewer to make sure they are cooked. Remove from oven and cool completely.

7  

Filling;

8  

Place sugar, butter, salt, brandy and vanilla into the Thermomix bowl and cook 5 min/Varoma/speed 1. Remove from bowl and cool completely.

9  

Pour cream into Thermomix bowl and whip 20–40 sec/Butterfly/speed 4 until soft peaks form. Remove Butterfly and fold caramel through using spatula. Reserve a little oft he caramel for drizzling.

10  

Spread approximately ⅓ of the cream onto one cake base, and top evenly with plenty of the sliced bananas.

11  

Before adding the second cake layer, spread or pipe the remaining cream on top of the first layer of cream and sliced bananas and then decorate with more sliced bananas.

12  

Place second layer on top of first layer. Drizzle with any remaining caramel.

13  

If the caramel gets too cold, there will be no drizzling. Simply warm briefly in a microwave to get it drizzle-able

14  

You could go all out and use the banana caramel recipe. Now that is decadent!

Served with

• Banana Caramel